Ingredients
The following ingredients have 4 Servings
- 3 tablespoons butter, (divided)
- 8 ounces cremini mushrooms, (sliced)
- 1/4 cup sherry
- 1 large yellow onion, (diced)
- 1 small stalk celery, (diced)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 2 cups chicken broth
- 1 cup half-and-half
- 1 1/2 cups converted rice, (cooked according to package directions)
- 3 cups diced cooked chicken
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped pecans
Instruction
- Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to the bowl and set aside.
- Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.
- Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.
- Gradually add broth, whisking to incorporate it into flour.
- Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.
- Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.
- Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.